Garlic Parmesan Chicken Soup (Print version)

Creamy soup with tender chicken, garlic, and Parmesan in a velvety broth

# What you’ll need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 4 cloves garlic, minced

→ Chicken

04 - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

→ Liquid & Dairy

05 - 4 cups chicken broth
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese, plus extra for garnish

→ Seasonings

08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - Salt and pepper to taste

→ Optional Add-ins

11 - 2 cups fresh spinach or kale, roughly chopped

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to let it brown.
03 - Add chicken pieces and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until chicken is no longer pink and begins to turn golden.
04 - Pour in chicken broth and add dried thyme and basil. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes until chicken is cooked through and flavors have melded.
05 - Lower heat and stir in heavy cream. Gradually add Parmesan cheese, about 1/4 cup at a time, stirring constantly until smooth and creamy.
06 - If using spinach or kale, add to pot and stir until wilted, approximately 1 to 2 minutes.
07 - Taste soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.

# Cooking tips:

01 -
  • It comes together faster than takeout but tastes like you've been simmering all day.
  • The Parmesan melts into a silky richness that makes even simple chicken feel restaurant-worthy.
  • It's high in protein and genuinely satisfying without feeling heavy.
02 -
  • Add Parmesan on low heat, gradually, while stirring constantly—rushing this or cooking it hot will turn your cheese into grainy clumps that won't recover.
  • Freshly grated Parmesan is absolutely crucial here; the anti-caking agents in pre-grated versions will betray you and ruin the silky texture you're aiming for.
03 -
  • Make extra and freeze in individual portions—it reheats beautifully and becomes your secret weapon for tough days.
  • If your soup breaks and looks grainy after the Parmesan addition, quietly strain it through a fine sieve and serve it as a silky soup rather than fighting to fix it; guests won't know the difference.
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